Cranberry Walnut Rolls
There are only so many weekends in a month, and this November has proven to be way too little. There are so many holiday recipes I want to bake up over the weekend, and not enough hours in the day to do it! But as promised, I'm making Cranberry walnut rolls this week. I thought these would be a good roll to bring for Thanksgiving. And it's the one roll that my husband always seems to buy for himself when he's at the market. Slightly sweet, with a tang from the cranberries and a rich crunch from the walnuts, these rolls are perfect for any meal. I don't think I can get enough of this flavor combo... I know this classic roll will become a staple at your Thanksgiving table!
I set out on a recipe search for a cranberry walnut roll that didn't looked moist and tender. I know they always say not judge a book by its cover, but that is exactly what I do with recipes! I can usually tell by the pictures if the end product would come out the way I want it to. Most recipes looked dense and dry, until I found this one from the Brown Eye Baker. Her rolls looked just the way I imagined these to be and after a once over on the recipe it had all the elements I knew to make a good bread dough. Namely, Sugar, and oil. However, I did doctor up this recipe up a bit with some whole wheat flour and a bit more sugar. So basically I upped the nutrition, then took it a bit down hill with the sugar. But hey, it's the holidays right? All in moderation! Though when it comes to my bread/carb intake this time of year, all portion control goes out the door!
The dough is a bit wet once mixed. But as long as it comes together into a ball, you're good to go. I find that a moist bread dough yields a much softer roll that one that is too dry. The dough gets proofed and shaped into 12 rolls. I placed these dough balls onto a parchment lined sheet tray and allowed them to rise another hour. Then it was a quick egg wash and popped into the oven.
The rolls baked up beautifully brown. Serve warm with a pat...or two of sweet butter. It really doesn't get better than fresh bread with your meal and this recipe makes it a breeze to do! I hope you will add this Cranberry Walnut Roll to your holiday table this year!
Cranberry Walnut Rolls
Yields 12 rolls
**adapted from Browned Eye Baker
- 1 cup coarsely chopped walnuts
- 3 cups (or more) bread flour
- 1 cup whole wheat white flour
- 3 tablespoon light brown sugar
- 2 teaspoons quick-rising dry yeast
- 1 teaspoons salt
- 1½ cups whole milk
- 2 tablespoons vegetable oil, plus additional for coating bowl
- 1 large egg
- 1 cup dried cranberries
- Mix flour, brown sugar, yeast and salt in the bowl of a stand mixer fitted with a paddle attachment. Warm the milk in the microwave for 30 seconds. Add the oil, milk mixture and 1 egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute. Add the nuts and the cranberries. Replace the paddle attachment on the mixer with a dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky. Add more flour by the tablespoonful, if the dough doesn't come together into a ball. I added about 1/2 more flour. Allow the machine to knead for about 8-10 minutes.
- Lightly oil a large bowl. Shape the dough into a ball; place in the prepared bowl, turning to coat with oil. Cover with plastic wrap and let the dough rise in a warm spot till it about doubles in size, about 1 1/2 hours.
- Line a large baking sheet with parchment paper. Punch the dough down and transfer it to an unfloured surfaced; divide into 12 equal pieces.
- Shape each piece of dough into a smooth round ball and place on the prepared baking sheet, about an inch apart. Cover loosely with plastic wrap or cloth and let them rise for, another hour.
- Preheat to 425 degrees F.
- Brush rolls with egg glaze. Place rolls in oven; reduce oven temperature to 400 degrees F and bake 7 minutes. Rotate baking sheet; continue to bake another 8 minutes longer or until golden. Cool completely on a cooling rack.